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Raspberry Crostata

Raspberry Crostata
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Serves 8| Hands-On Time: | Total Time:



  1. Make the Sweet Sugar Crust.
  2. Preheat oven to 350° F.
  3. Press 2/3 of the dough into the bottom of a 9-inch pie or tart pan, creating about a 1/2-inch low rim around the edge; set aside.
  4. In a saucepan, gently heat the jam until just melted and pour it into the prepared pan. Divide the remaining dough into 8 pieces, then roll them into 7-inch-long strips. Working on a floured surface, gently press each strip with your thumb to make indentations.
  5. Arrange over the jam in a crisscross pattern to create a lattice. Trim ends. Bake until the crust is golden and the jam starts to bubble, 25 to 30 minutes. Cool before serving.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 374Calories From Fat 29%
  • Calcium 12mg
  • Carbohydrate 62g
  • Cholesterol 57mg
  • Fat 12g
  • Fiber 1g
  • Iron 2mg
  • Protein 4mg
  • Sat Fat 8g
  • Sodium 123mg
What does this mean? See Nutrition 101 .

Quick Tip

Dough and a rolling pin
To make lattice strips easier to handle, work on a floured surface. Set the strips in the refrigerator on a baking sheet lined with parchment or wax paper to chill.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.